This work is licensed under a Creative Commons Attribution 4.0 International License.
| publishing year | previous | first author | document title |
|---|---|---|---|
| 2013 | Revista U.D.C.A Actualidad & Divulgación Científica | Morales, Margarita M. | EFFECT OF EMULSIFIERS ON PHYSICAL AND TEXTURAL CHARACTERISTICS OF BUÑUELO |
| 2015 | Revista U.D.C.A Actualidad & Divulgación Científica | Martínez-Jiménez, Fernán | IMPACT OF CARBOXYMETHYLCELLULOSE AND WATER ADDITION ON BAKING QUALITY AND PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE BREAD |
| 2020 | Brazilian Journal of Food Technology | Murgueytio, Elvia | Características de volume, firmeza e miolo do pão sem glúten à base de farinha de quinoa extrusada e ácido láctico |